Brisket in Wine Sauce
Loading ...Recipe
Brisket in Wine Sauce
Nothing compares to the rich flavor of brisket, plus this recipe couldn't be simpler to prepare; a guaranteed crowd-pleaser.
Times
- Prep Time : 9 min
- Cook Time : 3 hour
- Ready Time : 3 hour, 9 min
Servings
8 servings
Ingredients
- 1 (2 1/2-pound) beef brisket, thick-cut
- 1 tablespoon paprika
- 1/2 teaspoon basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 medium onions, sliced
- 2 cloves garlic, peeled, halved
- 1 1/2 cups ketchup
- 1 1/2 cups dry red wine
- 1 1/2 cups water
Directions
- Preheat oven to 325 degrees F.
- Rinse brisket. Place in roasting pan.
- Rub paprika, basil, salt and pepper into meat.
- Scatter onions and garlic over meat.
- In a medium bowl, mix ketchup, wine and water. Pour over brisket.
- Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat.
- Bake, covered, at 325 degrees F for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 degrees F for well done.
- Let stand 5-10 minutes before slicing diagonally, against the grain. Serve warm, and pass pan juices in a sauce boat.
Tags
About Jamie Geller
comments
5 Responses to Brisket in Wine Sauce
Leave a Reply
Posted in
Uncategorized
Meat , Main , Shabbat , 15-minute Prep , English & Irish, Jewish , Dinner Tonight , Beef & Veal , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
I haven’t checked the prep time (yet) but I think a ready time of 9 minutes is a WEE bit optimistic!
This recipe is delicious! I’m not usually a fan of brisket, but I couldn’t get enough. I also had a house full of 16 people that were fighting over the last few slices. It is truly a fall off the fork brisket.
I just made this recipe.I am not a quick cook but the prep time was nine minutes as stated, possibly even less.
What do you use, first r second cut brisket? Always my dilemma.
cooks in the know use 2nd cut — 1st cut is more expensive but is leaner 2nd cut has more fat – and will be more flavorful and tender and is the preferred choice among “chefs”